Ingredients: |
Ingredients: For the cake:
1½ c. Sugar
¾ c. Butter, salted
½ tsp. Vanilla
¾ c. Sour Cream
1 Egg
4 Egg Whites
2½ c. Flour
4 tsp. Baking Powder
¼ c. Milk
½ c. Maraschino Cherry Juice
¾ c. Maraschino Cherries, chopped
Frosting:
1½ c. Butter, softened
1½ c. Shortening
12 c. Powdered Sugar
5-6 T. Maraschino Cherry Juice
Additional Maraschino Cherries with stems for decorating.
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Directions: |
Directions:For the cake:
Preheat oven to 350º. Prepare 3 round cake pans by lining the bottoms with circles of parchment paper and spraying the sides with cooking spray.
In a large bowl, cream the butter and sugar on medium until light and fluffy, about 4-5 minutes. Add the vanilla and sour cream, mix well to combine. Add the egg and then the egg whites, in two batches, mixing well between each addition.
In a separate bowl, combine the flour and baking powder. Add the dry ingredients alternately with the maraschino juice and milk, starting with ⅓ of the dry ingredients then adding ⅓ of the juice and milk, then repeating until everything is combined. Stir in the chopped maraschino cherries. Divide the batter evenly between the prepared pans. Bake 24-26 minutes. Use a cake tester or toothpick to check that the center is completely baked. Cool completely before frosting.
Frosting:
In a large bowl, combine the butter and shortening, beat on medium speed until smooth. Add 4 cups of powdered sugar and beat well until smooth. Add 3 tablespoons of the maraschino cherry juice and beat again to completely incorporate. Repeat twice, adding additional Cherry juice if needed. Frosting should be thick and slightly sticky to the touch.
Level each cooled cake by slicing off any domed tops. Place the bottom layer on your cake plate and spread 1½ cups of the frosting in an even layer. Repeat with the second layer. For the remaining layer frost the top and sides of the cake. Reserve 1 cup for piping on the top if desired. Decorate with stemmed cherries and piping. |
This recipe for Cherry Chip Layer Cake is from